Moravian Spice Cookies
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Old North Carolina Moravian Cookie Recipe:
1 1/4 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
3/4 teaspoon cinnamon
1/2 teaspoon ginger
pinch of cayenne pepper
3 tablespoons melted shortening
2 tablespoons dark brown sugar
1/3 cup molasses
Use 2 cookie cutter, bake at 350 degrees for 10 minutes on stainless steel pans
Sweeter Version of Moravian Cookies:
1 2/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
6 tablespoons butter at room temperature
3/4 cup of sugar
1/4 cup molasses
1 egg yoke (large)
26 Melomacarona - Greek Honey/Walnut Cookies
Greek Honey/Walnut Cookies
Traditional Greek Christmas cookies soaked in honey syrup and topped with crushed walnuts. This is one of the confections traditionally consumed in large quantities in Greece during the holiday season. Perfect for a large buffet. Flavor improves upon standing, so may be made ahead.
Holiday-Spiced Gingersnap Slice 'n' Bakes | Christmas Cookies
These cookies are infused with a medley of holiday spices like cinnamon, nutmeg, and cloves.
2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup
2 teaspoons ground cinnamon
1 1/4 teaspoons kosher salt
1 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup chopped crystallized ginger
1 large egg, lightly beaten
1/2 cup turbinado sugar (such as Sugar in the Raw)
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How to Make SPICY Pumpkin Crackers with Dates
The perfect addition to a holiday cheese platter. Anna Olson's pumpkin seed and spice crackers are loaded with seeds, nuts and dried fruits. Follow baking ingredients below.
Makes 3 ½ to 4 dozen crackers
- 1 cup (150 g) whole wheat flour
- 1 cup (150 g) all-purpose flour
- ¼ cup (50 g) packed light brown sugar
- 2 tsp (10 mL) finely grated orange zest
- 1 tsp (3 g) ground cardamom
- 1 tsp (3 g) ground black pepper
- 1 tsp (3 g) baking powder
- 1 tsp (5 g) baking soda
- ½ tsp (2.5 g) salt
- 2 cups (500 mL) buttermilk
- ¼ cup (60 mL) maple syrup
- 2 Tbsp (32 g) fancy molasses
- 1 cup (100 g) loosely packed chopped dates
- 1 cup (100 g) roasted pumpkin seeds
- ½ cup (70 g) dried cranberries
- ½ cup (65 g) pecan pieces
1. Preheat the oven to 350 ºF (180 ºC) and grease a 9 x 5 (2 L) loaf tin or terrine.
2. Stir the flours, brown sugar, orange zest, cardamom, pepper, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk the buttermilk, maple syrup and molasses together. Add this to the flour mixture and whisk until blended. Stir in the dates, pumpkin seeds, cranberries and pecan pieces. Scrape this into the prepared pan and spread to level. Bake the loaf for about 50 minutes, until a tester inserted in the centre of the loaf comes out clean. Cool the loaf in its tin for 30 minutes, then turn it out onto a cooling rack to cool completely. It’s best to make this a day ahead, then wrap and chill overnight before slicing (a chilled loaf cuts into thin slices more easily.)
3. Preheat the oven to 300 ºF (150 ºC) and line two baking trays with parchment paper.
4. Slice the chilled loaf as thinly as possible using a serrated knife. Place the slices onto the prepared baking trays – they can be quite close together. Toast the slices for 20 minutes, then remove the trays, flip the crackers over and toast another 20 minutes until browned and crisp. Let the crackers cool on the tray. If the crackers still feel soft after cooling, then can be returned to the oven.
TIPS AND SUBSTITUTIONS
- The crackers will keep for up to a week in an airtight container.
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How To Make THE BEST Cut Out Sugar Cookies & Easy Hard Drying Decorating Icing // Lindsay Ann Bakes
SNICKERDOODLE COOKIE RECIPE! A REALLY RETRO HOLIDAY
Today I am sharing with you my recipe for delicious, old fashioned, snickerdoodle cookies! These go together fast with only a few ingredients that you most likely have on hand. This is just a delicious sugar cookie rolled in cinnamon sugar. It's crispy on the edges and soft and chewy on the inside. They are, hands down a favorite in our house! A great cookie to add to your holiday trays because they go together fast and you can even make the dough, scoop and freeze so you can bake later! #areallyretroholiday #christmas #cookies #snickerdoodle #recipe #homemade #noreenskitchen
I am a huge sugar cookie fan. The fact that these are rolled in cinnamon is just a plus in my book. These are a bit different from a traditional sugar cookie, in that they are super crispy on the outside. The addition of cream of tartar as well as baking soda is the key here to the open, airy texture of this cookie. These do come out fairly flat when all is said and done but their flavor cannot be beat!
These come together with the usual suspects. Flour, sugar butter, shortening and eggs as well as baking soda, cream of tartar and salt. I like to add a copious amount of vanilla extract but vanilla paste is even better! These have just the right balance of sweet and salty, combined with the earthy spice of the cinnamon.
I love to mix up a batch then scoop it all out at once and place on a baking sheet. Then I can bake off as many as I like and freeze the rest for later. This can be a huge time saver, especially when you are busy with holiday preparations. Dedicating an entire afternoon to simply mixing and scooping all your drop cookie dough and freezing for a later date can be a great help. Then all you have to do is roll these in the cinnamon sugar and bake. You can do this method with just about any drop cookie recipe you like.
These bake for 12 minutes in a 350 degree oven. That is in my oven. You may want to check yours at 8 or 10 minutes to make sure they are on the right track to cookie perfection. If you are baking these from frozen you will want to bake them for between 18 and 20 minutes. Again, a watchful eye will be necessary until you ascertain the fickleness of your oven.
Once baked remove from the oven and allow to cool on the baking sheet for 10 minutes or so before removing to a cooling rack to cool completely. Store in an airtight container for up to two weeks if they last that long. They probably won't!
I hope you give this recipe for Snickerdoodle cookies a try some time soon and I hope you love them!
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New Bern, NC 28561
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How to Make Molasses Cookies - Easy Soft Molasses Cookies Recipe
In this episode of In the Kitchen with Matt, I will show you how to make Molasses Cookies. This recipe for soft molasses cookies is super easy to make, if I can do it you can do it. It is one of my sister's favorite cookies to make, she recently made them for me for Christmas, and I decided to show you all how to make them. For those of you who are not familiar with these cookies, they taste like a cross between a gingerbread cookie and a soft sugar cookie. Let's get baking!
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If you have any questions or comments put them down below and I will get back to you as soon as I can. Also if you have any requests throw a comment down below and I will put it on my list!
1 cup of white granulated sugar
3/4 cup of shortening
1/4 cup of molasses
1 large egg
2 cups of flour
2 tsp. of baking soda
1 tsp. of cinnamon
1/2 tsp. of ground cloves
1/2 tsp. of ginger
1/2 tsp. of salt
Bake at 375 degrees F for 8 minutes. Use an un-greased cookie sheet, or silicone baking mat or parchment paper
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, Happy New Year everybody. Today I am going to teach you how to make Molasses Cookies, mmm yummy; they are really easy to make, one of my sisters, favorite recipes, she made some for me for the holidays, they were super yummy, thought I would show you how to make them, really easy to do, if I can do it, you can do it. Let’s get started. First let’s sift together our dry ingredients. I am going to add 2 cups of flour here, and it is okay if it goes over the sides here, probably need a bigger sifter, one half teaspoon of salt, 1 tsp. of ground cinnamon, 2 tsp. of baking soda, one half tsp. of ground cloves, one half tsp. of ground ginger. All right and we just sift away here, and now what we want to do is we want to cream together, 3 fourths cup of shortening, one fourth cup of molasses, the star of the show, you will want to probably use a spatula to get it all out, and one cup of sugar. Let’s cream that together. Okay, then I am going to scrape the sides. And now I will add one egg, mix. Scrape the sides one more time. Then we just mix in our flour, and I am going to mix it in, about a third of it at a time. And then I will scrape the sides one last time. All right and now we clean off the beaters, and then what I am going to do is I am going to take the dough and just ball it all together. And then what we want to do is cover this with plastic wrap or a lid, and then chill this in the refrigerator, for at least two hours, on to that step. All right once you have them rolled out, this goes into an oven that has been preheated to 375 degrees F. And then we will bake them for 7 to 8 minutes. When they come out of the oven they will look like this, we will go ahead and let them cool for about 5 minutes, before we transfer them over to a wire rack to cool the rest of the way. All right our molasses cookies are done, they turned out amazing, you may not be familiar with this type of cookie, but go out there and try them, they are really easy to make, really yummy, I think you are really going to like them. I am Matt Taylor; this has been another episode of In the Kitchen with Matt, thank you for joining me, as always if you have any questions or comments, put them down below and I will get back to you as soon as I can, thumbs up, down in the corner push it, Don’t forget to subscribe to my channel, take care. Time for me to dive into one of these, oh yeah, mmm mmm mmm, grab this guy right here.
Tiffani Thiessen's Holiday Granola and Spiced Nuts - Home & Family
Author of the cookbook, Pull Up a Chair, Tiffani Thiessen is back in the Home & Family kitchen making some holiday snacks of cherry and maple granola along with whiskey-glazed spiced nuts.
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Soft Ginger Cookies
The warm spices in these cookies are perfect for the holidays. The flavor reminds me so much of “Belizean Bulla”. The fresh ginger in these cookies just takes it to another level. They are so simple and easy to make.
Soft Ginger Cookies
1/3 cup shortening
1/2 cup white sugar
1/2 cup molasses
1/3 cup water
2 cups all purpose flour
2 tbs grated fresh ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground cinnamon
Bake at 400 F for 9 minutes
Reynolds Plastic Wrap
Reynolds Parchment Paper
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Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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A make-ahead holiday cake that lasts for weeks
Homemade baked goods are all but mandatory at the holidays, and the classic French spice cake pain d’épices is a fine choice. Sliced, toasted and topped with butter or marmalade, it works as a quick breakfast or afternoon coffee accompaniment. Leave the loaf whole and you have a gift for friends and holiday guests. That’s thanks to the heavy doses of ginger and honey in the batter, which keep the cake fresh for two weeks. See the recipe:
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